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Gnocchi board or cavarola Forming gnocchi with a cavarola Ingredients typically include wheat flour , [ 7 ] potato , [ 8 ] egg , [ 9 ] and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, [ 10 ] cheese , [ 11 ] breadcrumbs, [ 12 ] cornmeal [ 13 ] or similar ingredients, [ 14 ] [ 15 ] [ 16 ...
A dish of dry agnolotti pavesi, a type of stuffed pasta, with a Pavese stew-based sauce. Due to the great territorial and historical variety of Lombardy, it is very difficult to identify a unified Lombard cuisine: it makes more sense to identify a continuum of provincial cuisines having similar elements throughout the region.
Gnocchi, gnocchi al Castelmagno, gnocchi all'ossolana, gnocchi alla bava, gnocchi alla romana (or gnocchi di semolino), gnocchi alla sorrentina, gnocchi alla veneta, gnocchi con radicchio, noci e salsa di gorzongola, gnocchi di malga (or gnochi sbatùi), gnocchi di patate, gnocchi di ricotta, gnocchi di zucca, gnocchi ricci; Gnudi
Want to make Spinach Gnocchi with Shaved Ricotta Salata? Learn the ingredients and steps to follow to properly make the the best Spinach Gnocchi with Shaved Ricotta Salata? recipe for your family and friends.
Add the gnocchi and cook according to package instructions. Drain the gnocchi. 2. In a large skillet over medium heat, melt the butter. Add the onion and sauté until translucent, about 5 minutes ...
Add pasta water to sauce in blender 1 tablespoon at a time and blend until a silky texture forms. Drain vegetables and add to pot with gnocchi. Add sauce and toss to combine. Divide gnocchi among ...
Gnocchi is wonderful as any side dish or main course. It can be hearty with little meatballs or shellfish. It can be dressed up as a vegetarian dish with cheese and mushrooms or roasted root ...
Opened in 1981 by Erminio Alajmo and his wife Rita Chimetto, [3] the restaurant gained its first Michelin star in 1992 with Chimetto as chef de cuisine. [4] Their son, Massimiliano Alajmo, took over the restaurant in 1994, [5] and only two years later in December 1996, the restaurant gained its second star and the then 22-year-old Alajmo became the youngest chef with two Michelin stars.